Adas Polo

by on September 30, 2010

Learn how to cook Adas Polo (Lentils & Rice) in under an hour. Watch videos to see a unique transformation of Adas & Polo into a beautiful presentation of Persian cuisine.
Adas Polo has traditionally been the meal that was served frequently. top domains . This was due to its ease of preparation and inexpensive ingredients. Also, chicken was not included; instead, it was served just with raisins and dates.

In the first section we show you the preparation of rice, cooking lentils, and preparing both raisins and dates.

In the second video you will see:

1. Mix the lentils with rice and turn off the heat. We mix the lentils with rice while still in water so that we end up with a better mixture.
2. Take the rice off the heat right away and drain it.
3. Coat the pan with some oil. Put the drained rice back into the pan.
4. Place the rice back on the stove and cover it.
5. Leave it to cook for about 30 minutes with medium/low heat.

In this last video, I show how to present Adas Polo and chicken decorating it using raisins and dates.

I hope you enjoyed watching the videos as much as I enjoyed preparing them for you. As always, I would love to read your comments; so scroll down right now and leave me a comment.

There are currently comments.


mahnaz September 30, 2010 at 4:03 am

Kami june,
I really like this dish and enjoyed watching the videoes. It’s simply fantastic.

KShar October 1, 2010 at 2:43 am

thank you Mahnaz jon, i hope i get to cook you adas polo soon.

Niloufar September 30, 2010 at 5:44 am

Awesome job, thank you

Niloufar September 30, 2010 at 5:55 am

Hi Chef,
I have a question about the way you prepare your chicken. what does boiling chicken means? and how is it diffrent from cooking chicken?

KShar October 1, 2010 at 2:30 am

salam, when you are boiling or cooking is more or less the same thing, the only difference is when you are boiling the process refers to food and water like boiling eggs, as in cooking it refers to a complete process. and does not necessarly needs water to complete the process. i hope that i am have able to shed some light on the matter. thank you

Kate October 1, 2010 at 2:07 am


I enjoyed watching your videos about making Adas Polou. It looked very delicious!

I also noticed that you put back the rice into the pan with skimmer / Kafgir. Is there any reason for that? I usually put it back into the pan all at once and my rice turns out great.

I would appreciate your response.


KShar October 3, 2010 at 9:46 pm

thank you kate, the reason for using kafgir, is to be able to have the rice evenly in the pan where you need to, by droping the rice all at once, you will run a chance of getting lump rice in the pan and also some water left in the colander will get in the pan.
you also need to get in the habit , because if you are cooking mixed rice which i will show you later, you should use kafgir, so you can add the mixture. thank you kate, and keep it cooking.

zerodtkjoe October 20, 2010 at 9:25 am

Thanks for the info

badmash October 22, 2010 at 7:05 pm

I just signed up to your blogs rss feed. Will you post more on this subject?

KShar October 23, 2010 at 9:32 pm

thank you much, badmash. keep watching i have new videos every wed. and you can also watch my live web cast this thursday night oct. 28, @7.00 p.m. by watching it, you will get a better idea of what i am doing. keep it cooking

Kazim March 10, 2011 at 11:38 am

Kazim seni seviyoruz

Christine June 21, 2011 at 6:15 pm

Beautiful – and I am sure the taste is wonderful. Thank you.

plane tickets July 16, 2011 at 3:06 pm

I don’t even know how I ended up here, but I thought this post was interesting. Cheers!

KShar July 18, 2011 at 2:51 am

thank you , every thing happens for a reason. find it. I found you and i thank you for that.

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KShar August 14, 2011 at 8:29 pm

Thank you

hengameh October 10, 2011 at 2:00 am

Hi Kshar, thank you for your great site. I am so impressed and can’t stop watching your magic ways to cook delicious persian foods.

KShar October 11, 2011 at 10:25 pm

Thank you Hengameh jon, my goal is to improve my life by improving the lives of others.

Dawn Marie December 29, 2011 at 2:52 am

Thank you for the great videos, I was curious about the kafgir, I am not sure what that is. Is it the water from the rice and you are saying you put some back with the steamed rice? Thanks. Great presentation!

KShar December 29, 2011 at 4:03 am

Dear Dawn, Kaf, is the water the overflows when you are boiling rice. kafgir, is the speculac, that you collect the over flow with.

mary March 7, 2012 at 4:03 pm

Kshar, I love your site, you do a great job of showing how to cook wonderful food. Im working my way through your recipes. At the beginning of this video you show chicken cooking in water, when zoomed it it looks like there are herbs in the water. My question is what pieces of chicken do you use to boil (aside from the breast) and what do you add to the water for the cooking? Also can you use the broth for soup afterwards? Many thanks for your loving attention to your site and sharing your great skill.

KShar March 9, 2012 at 12:38 am

HI Mary, of course you always use the broth for soup or ash. I normally do dark meat unless i need white meat. It is onion, I always use onion, when i am boiling meat of any kind. I also add salt, pepper and turmeric. Thank you so much for your kind words Mary.

Meg May 22, 2012 at 10:59 pm

Hi Kshar !
I am making this Adas Polo tonight ! I am excited to try it.
Thank you so very much for showing how to make it !

KShar June 19, 2012 at 2:04 am

how it it come out?

ray2258 June 16, 2012 at 1:53 pm

beautiful. enjoy watching it to see what i missed in my life. wife is not Iranian and she cook ads polo which she learned from some iranian friend we had. but this is way different.the only time I remember eat adspolo with raisins was when i was in army. thank u

Trond Vister July 21, 2012 at 10:51 pm

Hi Kshar!
My wife and I are living in Norway, but thanks to the magic of internet we discovered your site.
My wife is from Azerbajjan, and just by looking at your dishes brings childhood kitchen memories to life!
So..tonight we made adas polo. It tasted like a dream, but I also added a little touch of bandari (mashed sour vegetables from Iran) on the plates. A wonderful balance between sweet, salt and sour.
I keep it cooking!
Greetings from Norway

KShar July 23, 2012 at 12:53 am

salam doost aziz, this was a breath of fresh air, thank you. make sure you enter the July contest. thanks to internet and thanks to you and thank god for the world we live in. Please keep in touch and yes keep it cooking. Please give my regards to your wife.

FARIDEH ROBEY September 13, 2012 at 11:08 am


Tania January 19, 2013 at 3:29 am

Hi Kshar,
Thanks for the video, I really enjoyed watching it. I just had a question for you, can we also cook the adas polo as KATEH or not? and would that turn out good at all?


KShar January 20, 2013 at 2:36 am

Dear Tania, what will happen is that by doing it this way, your rice will have a dark color and it would look good, but try it and see if you like it, it can be done. keep it cooking

Jackie Borgi July 23, 2013 at 2:31 pm

Love your dishes. I am doing this tonight for my guests. If I use olive oil for the taddick the potato goes soft but if I use vegetable oil its crispy. I also add raw onion first then the potato and this makes great taddick..

KShar July 27, 2013 at 4:18 am

Thanks, never had problem with olive oil, tadic is always crispy, but love to hear your style of cooking. keep in touch, and keep it cooking.

Tondkar Dario September 15, 2013 at 9:21 am

Yesterday I cooked with your recipe and it was really delicious.
Congratulations and GRAZIE Kshar jan.

KShar September 17, 2013 at 4:13 am

You are most welcome Dario, keep it cooking

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